Clotted Cream
The Making of Clotted Cream
requires
a commitment
plotted in a shallow
baking dish
a quarter gallon
of heavy whipping cream
will be sitting
in the oven
for twelve hours
at between
one seventy-five and
two hundred degrees
hours dwell
in knotted alignment
minding a limit
designed as confinement
a reminder –
delved hours later
you will spot the cream blotted
with a tan pigment
and still, more hours ahead
until the cream is set
let it cool
to room temperature
then pop
it in the fridge
overnight in bed
a glutted dream
of taste buds boom
awake to the baked crust
of such nutty texture
you’d think it a figment
of your imagination
for best result
spr e a d
on sourdough bread or English
muffin
a Taste Not Acquired
but Distinguished
Originally from Moscow, Russia, Pavel Frolov is a queer-identified New York City-based performer and writer. He recently completed his BA in Communication at CUNY Brooklyn College. Pavel’s two recent poems “The Fall” and “Quiet Cars” have appeared in Beyond Queer Words and Ariel’s Dream literary journals. Pavel is on Instagram & Twitter @ipaulffr.
